Active Time

　　25 minutes

　　Total Time

　　25 minutes

　　While plant-based dairy has come a long way from the early days of margarine and soy-only yogurts, plant-based sour creams have yet to meet the mark. Plant-based cream cheese, I’ve found, best approximates the flavor—and the texture—of sour cream, especially when mixed or blended, such as in this vegan dip.

　　   

　　Miyoko’s, Kite Hill, or Violife vegan cream cheese all work well for this recipe, but I find that Miyoko’s, which is cashew-based, is best both in terms of texture and taste with Kite Hill a close second. I add dried onion pieces to the recipe for a slightly brighter final flavor and for additional texture, but you can omit it if you like. Serve at room temperature for a dip that is excellent with pita, potato, or corn chips or as part of a vegetable platter. Served cold it has a firmer consistency that makes for a delicious spread for bagels, crispbread, and toast. Or add 2 to 3 tablespoons of warm water in the final blending to loosen the dip into a saucy texture that makes an excellent salad dressing. This recipe is adapted from The Art of the Perfect Sauce, which I wrote with chef Lorilynn Bauer.

　　

Ingredients

Serves 4–6

　　2 Tbsp. (28 g) plant-based butter

　　1 medium sweet onion, such as Vidalia, sliced thinly

　　2 garlic cloves, sliced thinly

　　¼ tsp. (1½ g) kosher salt

　　¼ tsp. (1½ g) paprika

　　¼ tsp. (1½ g) fresh thyme leaves, plus more for garnish

　　8 oz. (225 g) plant-based cream cheese such as Miyoko’s, Kite Hill, or Violife

　　1 tsp. (5 ml) freshly squeezed lemon juice

　　1 Tbsp. (3 g) dried chopped onions

　　Homemade or store-bought crispy fried shallots, for garnish (optional)

　　Chips or crudités, for serving

　　

Step 1

Heat the plant-based butter in a medium sauté pan over medium-low heat until the butter melts, about 1 to 2 minutes.

　　

Step 2

Add the onion and mix well. Cook slowly, stirring occasionally, until the onions are deeply brown, about 15 minutes. Add the garlic, salt, black pepper, paprika and thyme and cook 1 to 2 minutes more or until the garlic is lightly browned.

　　

Step 3

Scrape onion mixture into a small food processor or blender and pulse 4 or 5 times or until the onions are puréed.

　　

Step 4

Add the plant-based cream cheese and lemon juice and pulse 4 or 5 times until the onions are well dispersed throughout and dip has the consistency of sour cream. Do not over-pulse, or the plant based cream cheese will begin to get loose and runny. Scrape the mixture into a bowl and stir in the dried, chopped onions if using. Garnish with crispy shallots and more thyme, if desired. Serve with chips or crudités.